Seasonal Recipes

January is the perfect time to lean into comforting, soul-warming dishes that make staying in feel extra special. This month’s recipe lineup is all about rich flavors, cozy textures, and a little indulgence to brighten winter evenings. From the comforting warmth of Marry Me Chicken Meatball Soup and the savory, cheesy goodness of French Onion Stuffed Shells to a sweet finish with Espresso Martini Brownies—plus a non-alcoholic option everyone can enjoy—there’s something here for every craving. And for our plant-based readers, Creamy Roasted Carrot Soup delivers a velvety, flavor-packed vegan option that proves comfort food can be both nourishing and satisfying.

Marry Me Chicken Meatball Soup

Total Time	Servings
1 Hour	4

INGREDIENTS:

Meatballs

• 1 large egg
• 1 garlic clove, finely chopped
• 2 oz. Parmesan, finely grated (about 1 cup)
• 1/2 cup panko breadcrumbs
• 2 Tbsp. finely chopped fresh basil
• 2 Tbsp. heavy cream
• 1 tsp. fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. ground chicken
• 2 Tbsp. extra-virgin olive oil

Soup

• 3/4 cup thinly sliced sun-dried tomatoes, plus 2 Tbsp. tomato oil from jar, divided
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• Kosher salt
• 1 Tbsp. tomato paste
• 2 thyme sprigs
• 6 cups low-sodium chicken broth
• 1/4 tsp. crushed red pepper flakes
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus 1 rind, divided
• 1/4 cup heavy cream
• Freshly ground black pepper
• Torn fresh basil, for serving

Directions

1. In a large bowl, whisk egg until homogenous. Add garlic, Parmesan, panko, basil, cream, thyme, salt, and black pepper and stir until combined. Add chicken and fold until tacky to the touch.
2. Using gloved hands (or wet hands), divide mixture into 18 to 20 portions and roll into balls. Arrange on a parchment-lined baking sheet.
3. In a large Dutch oven over medium heat, heat olive oil. Add meatballs in a single layer and cook, turning halfway through, until browned on 2 sides, about 5 minutes total.
4. Meanwhile, remove parchment from baking sheet and discard. Transfer browned meatballs to bare sheet; set aside until ready to use.

For the Soup

1. In same pot over medium heat, heat tomato oil. Add shallot and garlic; season with 1/2 tsp. salt. Cook, stirring occasionally, until shallot is translucent, 2 to 3 minutes. Add tomato paste and cook, stirring, until darkened and beginning to stick to pot, 1 to 2 minutes. Add thyme and sundried tomatoes and cook, stirring, until fragrant, about 2 minutes.
2. Stir in broth, red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat and cook, reducing heat to maintain a simmer, until slightly reduced, about 10 minutes. Remove thyme and Parmesan rind. Add meatballs; return to a simmer and cook, stirring occasionally, until meatballs are heated and cooked through, about 5 minutes more. Stir in cream and grated Parmesan; season with pepper, then taste and season with more salt, if needed.
3. Divide soup among bowls. Top with basil.

---

French Onion Stuffed Shells

Time	Servings
1 Hour 10 Minutes	4-6

INGREDIENTS

• Cooking spray
• 3 Tbsp. unsalted butter
• 4 large yellow onions, thinly sliced
• Kosher salt
• 6 oz. jumbo pasta shells (about 20)
• 1 Tbsp. extra-virgin olive oil, plus more for drizzling 
• 1/2 cup dry red wine 
• 3 garlic cloves, finely chopped
• 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme, plus more for serving
• 1 large egg
• 1 1/2 cups whole milk ricotta
• 1 1/2 cups shredded Gruyère, divided
• 3/4 cup finely grated Parmesan, divided
• Freshly ground black pepper
• 1 Tbsp. all-purpose flour
• 1 cup low-sodium beef broth
• 1/4 cup panko breadcrumbs

Directions

1. Arrange a rack in center of oven; preheat to 375°. Grease a 13″ x 9″ baking dish with cooking spray.
2. In a large skillet over medium heat, melt butter. Add onion; season with 1 tsp. salt. Reduce heat to medium-low and cook, stirring occasionally and reducing heat or adding a splash of water if onions are browning too quickly, until deeply caramelized, about 30 minutes.
3. Meanwhile, in a large pot of boiling salted water, cook shells, stirring occasionally, until al dente according to package directions. Drain and return shells to pot. Drizzle with oil and toss to prevent sticking.
4. Add wine to caramelized onions, increase heat to medium-high, and scrape up any browned bits on bottom of skillet. Stir in garlic and thyme and cook, stirring, until liquid is reduced, 1 to 2 minutes.
5. In a medium bowl, combine egg, ricotta, 1 cup Gruyère, and 1/2 cup Parmesan; season with salt and pepper. Fold in half of caramelized onions.
6. Carefully fill each shell with a few tablespoons egg mixture. Arrange shells in rows in prepared dish.
7. Sprinkle flour over remaining onions in skillet. Cook over medium-low heat, stirring, until flour is toasty smelling and pasty, about 1 minute. Pour in broth and cook, stirring constantly, until mixture comes to a boil and slightly thickens, about 5 minutes.
8. Pour sauce over shells, distributing onions over shells. In a medium bowl, combine panko and remaining 1/2 cup Gruyère and 1 Tbsp. oil. Sprinkle mixture over shells.
9. Cover pan and bake shells 20 minutes. Uncover and continue to bake until breadcrumbs are golden and cheese is melted, about 10 minutes more. Let cool 5 to 10 minutes in dish. Top with more thyme.

---

Expresso Martini Brownies + Non-Alcoholic Version

Total Time	Servings
2 Hours 15 Minutes	6

INGREDIENTS

Brownie

• Cooking spray
• 1 cup unsalted butter
• 4 ounces bittersweet chocolate, finely chopped
• 3 ounces Dutch-process cocoa powder (about 3/4 cup plus 2 tablespoons), plus more for garnish
• 1 tablespoon fine instant espresso powder (such as DeLallo)
• 1 teaspoon kosher salt
• 4 large eggs, at room temperature
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup coffee liqueur (such as Kahlua), divided **For Non-alcoholic replace with Strong Black Coffee
• 1 cup all-purpose flour

Expresso Cream

• 1 1/4 cups cold heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso
• 4 ounces mascarpone cheese (about 1/2 cup), softened but cool 
• 2 tablespoons coffee liqueur (such as Kahlua) **For Non-alcoholic replace with Strong Black Coffee
• Chocolate covered coffee beans, for garnish

Directions

1. Make the brownies: Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on the two long sides; set aside.
2. Melt butter in a medium saucepan over medium, stirring often. Remove from heat and stir in chopped chocolate, stirring constantly, until melted, then whisk in cocoa powder, espresso powder, and salt until smooth. Set aside to cool slightly, about 5 minutes.
3. Beat eggs, brown sugar, granulated sugar, and vanilla with an electric mixer fitted with the whisk attachment on medium-high speed until thickened, fluffy, and paler in color, 3 to 4 minutes. With mixer running on low speed, pour butter-chocolate mixture and 2 tablespoons coffee liqueur into egg mixture and beat until incorporated, 30 to 60 seconds.
4. Fold flour into egg mixture by hand until just incorporated. Spread batter evenly into prepared pan.
5. Bake until just set, about 25 minutes. Let cool completely in pan on wire rack, about 1 hour, then using overhang, lift brownies out of pan and transfer to a cutting board. Using 6 (4-inch diameter) coupe glasses, stamp out 4-inch brownie rounds into each glass. Gently press brownie down into bottom of each glass; wipe rims cleans. (Reserve brownie scraps for another use.) Brush tops of brownies evenly with the remaining 2 tablespoons coffee liqueur; set aside.
6. Make the espresso cream: Beat cream, powdered sugar, vanilla, and espresso powder in a large bowl with an electric mixer fitted with whisk attachment on medium speed until thickened but not yet holding peaks, 1 to 2 minutes. Add mascarpone and coffee liqueur; beat until smooth and thickened, about 30 seconds.
7. Evenly spoon espresso cream over brownies in coupe glasses; smooth into an even layer level with the rim of the glass. To serve, garnish with a dusting of cocoa powder and chocolate covered coffee beans. 

---

Creamy Roasted Carrot Soup

Total Time	Servings
1 Hour	7 Cups

INGREDIENTS

• 1.5 pounds carrots peeled and cut in 2″ pieces
• 6-8 cloves garlic peeled
• 1 yellow onion quartered
• 2 tablespoons oil I used avocado oil
• salt & pepper to taste
• 1 inch fresh ginger peeled
• 4 cups broth I used vegan chicken broth
• 2 tablespoons red curry paste
• 1 15-ounce can coconut milk
• 1 lime juiced
• chili crisp oil, parsley, bread optional, for serving

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Add the carrots, garlic, onion, oil and a pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer. Place in the oven (on the center rack) for 30-40 minutes, or until the carrots are tender. Remove and allow to cool for a couple of minutes.
3. Transfer the veggies to a standing blender with the ginger and broth. Blend until smooth and transfer to a stock pot over medium heat. Add the curry paste and coconut milk. Simmer for 10 minutes, or until heated through. Add lime juice to taste.
4. Serve hot with chili crisp oil & fresh parsley on top. I recommend toasted bread for dipping!

---

CLICK HERE For More Monthly Recipes!